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Poblano & Tequila Marinated Steak Sandwich
...in your mind.
Poblano & Tequila Marinated Steak Sandwich

Poblano & Tequila Marinated Steak Sandwich


  • 4 poblano/pasilla peppers
  • 3 green onions, rough chopped
  • Juice of 1 lime
  • 1 white onion
  • 5 cloves garlic, peeled
  • 1/4 cup oil
  • 1/4 cup tequila
  • Kosher salt & fresh ground pepper
  • 1 1/2 pounds skirt steak
  • 8 slices pepper-jack cheese
  • 1/3 cup mayo
  • 4 crispy sandwich rolls


  1. Remove the seeds from 2 of the poblanos, rough chop and put into a blender along with the green onions, lime juice, 1/2 of the white onion rough chopped, 4 of the garlic cloves, oil, tequila and salt & pepper - blend until smooth
  2. Put steak in a large zip lock bag, or casserole dish and cover with 3/4’s of the marinade - refrigerate a couple hours
  3. Meanwhile thinly slice remaining poblanos and white onion
  4. Put into a pan with about a tablespoon of oil, and cook on medium heat until beautifully softened and beginning to caramelize - about 10 minutes
  5. Slice remaining clove really thin and add to the veggies with a good pinch of salt & pepper - stir through about a minute, then remove from heat and set aside
  6. Heat grill to high, and cook steak until just medium rare, adding a little of the saved marinade as you go
  7. Remove, let rest about 10 minutes, then thinly slice
  8. Slice the rolls in half lengthwise, then grill until you get good marks
  9. Put a sandwich worth of the steak in a non-stick pan on medium heat, top with cheese and cover to melt
  10. Build the sandwich: on the bottom bun put some mayo, some marinade, the steak with cheese and finally the vegetables
  11. Boom